"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Sunday, December 5, 2010

When my aunt visited us last summer, she shared many of my grandmother's recipes. I am hoping to feature all of them on this blog soon. Generally, sannapoLo is like a thick & spicy pancake usually made with seeds. But in this recipe chana daal is used. I used my small pancake pan to make 7 pancakes simultaneously. It gave the perfect circular shape. The traditional sannapolo is bigger than above.

ChaNya DaaLi SannapoLo

Bengal Gram Daal Pancake

Ingredients

1/2 cup chana daal, soak in warm water for 6 hours

Grind to paste

Drained daal

1/2 tsp tamarind pulp

7-9 red chilies, roasted

2 tbsp fresh coconut

salt to taste

Stir in

2 tbsp finely chopped onion

Oil for frying

Method

1. Grind drained daal with remaining ingredients.

2. Stir in chopped onion.

3. Heat a pan or griddle. Pat a thick pancake.

4. Make a whole in the center. Drizzle some oil in the hole and around the pancake.

5. Let it cook on both sides.

Note -

1. This pancake is meant to be very spicy. It should be hot red in color.

2. It is not served as a breakfast or snack item. Instead it is served as an accompaniment with daaLi tauy and rice.